The Recipe: A one-pot Quick Supper, chicken drumsticks and/or chicken thighs braised with shallots in a white-wine and mustard sauce. Inexpensive and easy to prepare, makes the kitchen smell so good!
The Conversation: What about it, is there such a thing as too many chicken recipes?
"Because I just don't need any more chicken recipes!" I parry back whenever someone probes why I don’t write / haven’t written / aren't writing a cookbook.
And the truth is, Kitchen Parade, of sorts, has become my online cookbook, a body of work, a collection of my very best recipes but in living form, easy to update with new tweaks, new lessons, new simplifications, new adaptations.
So when I contemplate "creating" more recipes – where, from the air, just to be different? and just to say I've written a cookbook? – my eyes cross and my mind goes blank.
Because really, I have enough chicken recipes for a lifetime. Why would I seek out more? I'm just not a more-more-more person. I'm more an enough-is-enough person.
So how did I end up with – happily I might add – still another chicken recipe? Thank you, Facebook friends who occasionally share recipes, lookin' at you, Cathy WH! I was out of dinner ideas and had all the ingredients on hand. Voila, supper on the table!
WHAT ARE SHALLOTS? Shallots are small elongated onions with brown papery skins. In my grocery stores, they're usually sold loose alongside garlic bulbs. I keep a few in the fridge, they seem to keep better and longer than regular onions – and handy to have on hand for recipes that call for just a tablespoon or two of onion. Think of shallots as having "kinder, gentler" onion flavor with a hint of garlic. When cooked, they go all soft and dreamy-creamy.
CHICKEN WITH SHALLOTS
Time to table: 90
Makes 8 drumsticks or 8 thighs or a mix
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons flour
- 1 tablespoon kosher salt
- 1/2 - 1 tablespoon ground black pepper (depending on your taste for pepper)
- 8 pieces chicken - drumsticks or thighs
- 8 large shallots, peeled and halved or 16 small shallots, peeled but left whole
- 2 cups white wine
- 1 - 2 tablespoons Dijon mustard (fresh Dijon can be quite sharp, even harsh)
- Grape tomatoes, halved
- Fresh tarragon or other herbs
Heat the butter and oil on medium high in a large, heavy skillet with a cover until shimmery.
While the fat heats, stir together the flour, salt and pepper in a shallow dish. If you like, remove the skins from the chicken pieces and pat the meat dry. Dust chicken pieces with flour. When the fat is hot, drop the chicken into the skillet (it should sizzle) and brown the chicken well without moving on both sides, turning just once. Set the chicken aside.
Reduce heat to medium and add the shallots to the skillet and let cook, turning once, until golden brown. If the skillet gets dry, add a little liquid (a splash of the wine or water, either one); you want to cook the shallots not burn them. Stir in the wine and mustard, then nestle the chicken pieces into the liquid.
Reduce heat to low and cover the skillet, let simmer for 30 minutes.
Remove the cover, nestle in the tomatoes and let simmer for another 15 minutes until sauce begins to thicken and tomatoes soften.
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